I will never grow tired of pizza and all its iteration. This one combines all the Greek-inspired greats!
1/2 ounce ball of mozzarella
1/4 cup sun-dried tomatoes
1/4 cup Kalamata olives
1/2 cup feta cheese
3 ounces spinach
4 Mediterranean pitas
Red wine vinegar, olive oil, salt, pepper
Preheat broiler. Shred mozzarella on the large holes of a box grater. Coarsely chop sun- dried tomatoes and olives.
In a large bowl, whisk together 2 teaspoons vinegar and 1 tablespoon oil; season to taste with salt and pepper.
Crumble feta into bowl with dressing. Add spinach along with sun-dried tomatoes and olives, tossing to combine. Set aside.
Lightly brush both sides of each pita with oil. Toast pitas directly on top oven rack until browned and crisp. Transfer to a cutting board.
Top 2 of the pitas with spinach filling and half of the mozzarella , then cover with remaining pitas. Transfer to a rimmed baking sheet and sprinkle remaining mozzarella over top. Broil on top oven rack until cheese is melted and browned in spots. Cut Greek stuffed pitzas into wedges and serve. Enjoy!
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